It can be easy to buy and double up on spices then find yourself with too many! This recipe is a fun way to use up some of those spices.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
¾ cup milk
3-4 cardamom pods (optional)
1 tsp yeast
2 tablespoons sugar
1 ¾ cups high grade/bread flour
½ tsp salt
1 ½ tablespoons butter, softened
2 tablespoons butter, softened
1/3 cup brown sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
¼ teaspoon clove
½ cup icing sugar
Heaped ¼ teaspoon ginger powder
1 tablespoon water
Heat milk and cardamom pods together and simmer for 5 minutes to begin infusing and leave to cool down to a lukewarm temperature, remove the cardamom. (If not adding cardamom, heat the milk to lukewarm temperature).
Add yeast and a teaspoon of sugar to the warm milk, mix and leave for around 10 minutes or until it becomes foamy.
Place flour, rest of the sugar, and salt in a large bowl, mix and make a well in the centre. Add the milk mixture and mix until it comes together then begin kneading on a floured surface for about 10 minutes. Add the softened butter and continue kneading for about 5 minutes to incorporate the butter.
Place the dough into a bowl, cover with a cloth, and leave to rise for 1-2 hours or until the dough has doubled in size.
To prepare the spice filling, mix all of the ingredients in a bowl to make an even spreadable paste.
Line a 9” or 10” round or square cake tin or a baking tray with baking paper.
Remove dough from the bowl and place onto the work surface, knead lightly. Using a rolling pin, roll dough into a 1cm-1.5cm thick rectangle. Making sure that the long edge is closest to you, gently spread the filling evenly using a butter knife, and starting from the bottom roll the dough to make a log.
Cut into 12 equal portions and place into the cake tin or baking tray. Cover with a light towel and leave to rise for another 45 minutes to 1 hour to double in size.
Heat oven to 200C (180C fan) and bake for 5 minutes, then turn down to 170C (150C fan) and bake for a further 17-20 minutes or until golden brown and bounces back when the middle of the bun is pressed down.
Mix all of the icing ingredients together in a bowl, add more water a little at a time if you want a thinner glaze. Drizzle over the hot buns and let the buns cool in the tin for 10 minutes before moving it into a wire rack.